"This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal." — Chef John
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beef tenderloin, cut into 1/2 inch strips
seasoned rice vinegar
hot chile paste (such as sambal oelek)
brown sugar, or to taste
grated orange zest
green onions, sliced - white parts and tops separated
salt and freshly ground black pepper to taste
Tasty & yes, spicy too. I didn't use tenderloin - but sirloin and I sliced the meat into thin strips. I used a smoking hot wok - cooked the meat and removed it from the wok - added the reserved marinade and brought to a boil - let it reduce a bit and then added the meat back in gave it a quick stir and dinner was ready. This is a fun and really fast meal. Enjoy!
A bit too orangy, but worth a try.
EXCELLENT! I also used sirloin (it's more economical for us), and it came out perfectly tender! I doubled the sauce ingredients (except the hot chili paste...yes, I'm a wimp!) b/c I wanted enough sauce to put this over jasmine rice...perfect! I allowed this to marinate about 3-1/2 to 4 hours. The flavors of this are really good...nothing overpowering, just right, IMO. I will def be using this simple, delicious recipe again and again~YUM! Thanks for sharing. :)
Loved this a lot. Cut meat in longer thinner pieces. Served w Romaine lettuce leaves. Like an asian taco.
Chef John, you have done it again! We made this tonight and it turned out perfectly. Really easy to make and has a wonderful flavour. We used only about 1 to 1.5 tablespoons of orange zest, which I think was the perfect amount - anything more than that and I think it would be a little too orangy for me. I will definitely make this again and would highly recommend it to everyone!
Pretty good! Actually very similar to Orange Beef in Chinese restaurant. Added a bit of diced fresh ginger root, and even though the chili paste (with garlic) is a pantry stable in my house, my wife isn't a fan of the heat as I am, so I just added a bit, to give some zest, and had the bottle at table for me to add more. Also added some red and green pepper strips for both flavor and color.
BTW, when you fry the beef, it is essential to use high heat and not stir it around so the Maillard reaction to take place. Really enhances the flavor.
You might not wish it to be "Chinese" or "Americanized Chinese"...but sorry, it is very much in line with the flavors of Americanized Chinese. rice wine vingegar, soy sauce, hot chili paste...yeah, Chinese. That said, this is freaking awesome and my entire family and I mean grown children, husband, grandkids, and my father and a few cousins LOVED it. Good job!
I got this in my inbox this morning and made it for dinner tonight. It was awesome. The whole family loved it. It is definitely a do-over in our house! We actually splurged for the tenderloin and it was so tender. I only used 1/2 of the chili sauce though because of my kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Orange Zest Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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